VEGETARIAN STUFFED BELL PEPPERS

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Vegetarian Stuffed Bell Peppers image

I had gotten sick of the typical meat stuffed peppers,so decided to stuff them with rice and veggies instead and they were a hit!

Provided by Mortadella1985

Categories     White Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 19

1 1/2 cups uncooked rice
3 cups vegetable stock
3 bell peppers
2 tablespoons oil
1/2 onion
1 stick celery
1 carrot
1 zucchini
12 ounces chopped tomatoes
4 cups pasta sauce
1/4 cup ketchup
2 garlic cloves
1 teaspoon dry basil
1 teaspoon dry oregano
1 teaspoon dried bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon pesto sauce
2 cups asiago cheese

Steps:

  • 1.start by cooking the rice with the vegetable stock, and set that aside.
  • 2.slice your bell peppers(you can use red or green) in half vertically and scoop out the insides.Place the six pieces into a baking pan or dish that has been sprayed with pam spray or oil.
  • 2.Next start cutting your veggies.finely chop the 1/2 of onion,celery,carrot and the whole zuchini.Add to your pan with oil on low heat. Iike to chop my veggies fine so that my Bf and father dont notice them.This is a great trick to get kids eating veggies.
  • 3.Sautee the veggies till there at a soft stage.
  • 4.Now add your can of tomatoes,2 cups tomato sauce,ketchup.Chop your garlic up fine and throw that in there also.
  • 5.Turn heat up to medium and mix everything together really well.
  • 6.Now you can add your basil,oregano,bay leaf,pesto,salt,and pepper. keep stirring everything until the veggies and tomatoes are nice and soft.
  • 7.add your cooked rice to the pan.mix everything together well.Now you can grate the cheese and add 1/2 cup to the the rice mix,keep stirring till everythings combined.
  • 8.Preheat your oven to 375 degree. Spoon the rice mixture into each of the pepper halves,make them nice and full.
  • 9.Pour remaining sauce over all the peppers and sprinkle the remaining cheese allover the top.
  • Bake for 30 minutes or until cheese is melted.

Nutrition Facts : Calories 413.9, Fat 9.8, SaturatedFat 2, Cholesterol 3.4, Sodium 1028.5, Carbohydrate 73.5, Fiber 8, Sugar 22.2, Protein 8.2

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